Heat the oil in a large stockpot over medium heat. Add the onions and cook, stirring occasionally, until tender, 7 to 8 minutes. Add the garlic, cumin, coriander, red pepper, and 1 tablespoon salt and cook, stirring, for 2 minutes.

Meanwhile, using kitchen twine, tie the parsley and cilantro together.

Add the herb bundles to the pot along with the potatoes, squash, carrots, chickpeas, broth, and cinnamon sticks and bring to a boil. Reduce heat, partially cover and simmer, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.

Remove the herbs and the cinnamon sticks, then stir in honey, if using.

A Part of Hearst Digital Media
Woman's Day participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.